Gluten-free Chicken Biriyani

Cooking Time
120
Portions
4

Ingredients

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  • g Country Range Chicken Supremes
  • g Greek Yoghurt
  •   tsp Garlic
  • g grated ginger
  •   tsp chilli powder
  •   tsp smoked paprika
  •   tsp chilli flakes
  •   tsp coriander seeds
  •   tsp ground turmeric
  •   tbsp Veg Oil
  • g Cloves
  • g cinnamon stick
  • g cardamom pods
  • g bay leaves
  •   tsp cumin seeds
  •   tsp grated nutmeg
  • g Star anise
  • g Tomato Puree
  • g easy cook basmati Pinch of saffron
  •   tsp Salt
  • g CR butter
  • ml ready-made chicken stock

  • 1

    Step 1

    Dice the chicken and mix it in the marinade leave for 1 hour.
  • 2

    Step 2

    In a saucepan heat up the veg oil and gently fry off the spices.
  • 3

    Step 3

    Add the diced chicken and gently cook for three minutes each side.
  • 4

    Step 4

    Meanwhile bring your 600ml water to the boil, rice, saffron, salt and cook for 8 minutes.
  • 5

    Step 5

    In a heavy pan with a good fitting lid layer up the rice mix and then the chicken mix then the rice mix then the chicken mix.
  • 6

    Step 6

    Place the lid on top and gently steam for a further 5 mins.
  • 7

    Step 7

    Switch off the heat and leave to stand for 5 minutes.
  • 8

    Step 8

    Garnish with some coriander, a sprinkle of chilli flakes, lime wedge and some fried onions.

Ingredients

Increase Portion Size

  • g Country Range Chicken Supremes
  • g Greek Yoghurt
  •   tsp Garlic
  • g grated ginger
  •   tsp chilli powder
  •   tsp smoked paprika
  •   tsp chilli flakes
  •   tsp coriander seeds
  •   tsp ground turmeric
  •   tbsp Veg Oil
  • g Cloves
  • g cinnamon stick
  • g cardamom pods
  • g bay leaves
  •   tsp cumin seeds
  •   tsp grated nutmeg
  • g Star anise
  • g Tomato Puree
  • g easy cook basmati Pinch of saffron
  •   tsp Salt
  • g CR butter
  • ml ready-made chicken stock